Hot Open Salmon Sandwich
Taken from 'Aga Cooking' by Amy Willcock
4 salmon fillets, not too thick
grape seed oil
4 slices rye bread
1 bag washed and prepared wild rocket
salt and pepper
For The Sauce:
2 tbsp Dijon mustard
3 tbsp brown sugar
1 tsp grapeseed oil
1 tcsp freshly chopped dill
1 - Put an Aga grill pan on the floor of the
Roasting Oven to heat up.
2 - Meanwhile, make the sauce. Put the mustard
powder, sugar, oil and 21/2 tablespoons of
water into a bowl and mix well. Stir in the
chopped dill , Set aside.
3 - Brush the salmon fillets with a little oil and season with salt and pepper, when the grill
pan is smoking, put it on the Boiling Plate and lay the salmon in the pan. Put the pan back on the
floor of the Roasting oven and cook for another 3-4 minutes. When the salmon is cooked, take the
pan out and set aside.
4 - Toast the bread in the Aga toaster and put one slice on each plate. Top each slice with rocket and
put a salmon fillet on the rocket. Drizzle over some sauce and serve.
Heat grill pan on top of the hop until smoking and cook as above